ArticleApplied microbiology and biotechnology2023
Microbial and enzymatic changes in cigar tobacco leaves during air-curing and fermentation.
Article in Applied microbiology and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers.
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36 citing papers in PubMed, 57 citations in OpenAlex.
- Multi-omics dissection of phyllospheric microbial succession and volatile flavor compound formation in cigar tobacco during fermentation.Journal of the science of food and agriculture · 2026Article
- Dynamic Changes in Quality Attributes and Microbial Communities of Cigar Tobacco Leaves during Barrel Aging.Applied biochemistry and biotechnology · 2026Article
- Dynamic changes of volatile substances and their driving factors during curing and fermentation of Hainan cigar.Bioresources and bioprocessing · 2026Article
- Temperature-associated microbial succession and volatile flavor compound dynamics during cigar tobacco leaf fermentation.Bioresources and bioprocessing · 2026Article
- Microbial-enzyme synergistic treatment stabilizes surface microbial communities and enhances flavor quality during tobacco leaf aging.Bioresources and bioprocessing · 2026Article
- Article
- Comparative metabolomic of cigar tobacco leaves: A preliminary investigation of potential discriminatory metabolites between Yunnan and Foreign.Biochemistry and biophysics reports · 2026Article
- The role of Bacterial-Fungal interactions in cigar tobacco fermentation: insights from community dynamics and physicochemical correlations.BMC microbiology · 2026Article
- Discoveries in non-symbiotic environments: Dynamic changes and potential contributions of arbuscular mycorrhizal fungi in cigar tobacco fermentation.Current research in microbial sciences · 2026Article
- Article
- The role of microorganisms in the conversion of color class aroma precursors to aroma during air-curing of cigar tobacco leaves.Frontiers in microbiology · 2026Article
- Effects of moisture-preserving yellowing process optimization on cell physiology and post-curing chemical composition.BMC plant biology · 2025Article
- Isolation of enzyme-producing microbial strains and their effects on the color and quality of tobacco stems.BMC plant biology · 2025Article
- Integrated Multi-Omics Analysis Reveals Microbial Community Restructuring and its Role in Key Carbohydrate Metabolic Pathways During Tobacco Leaf Curing.Microbial ecology · 2025Article
- Study on dynamic changes and correlations of microbial diversity, key enzyme activity and conventional components in tobacco leaves during the aging process.Bioresources and bioprocessing · 2025Article
- A comparative analysis of the microbiome of cigars produced in the Caribbean and China.Scientific reports · 2025Article
- Fermentation quality improvement of cigar wrapper inoculated with exogenous strain Staphylococcus capitis S1.Scientific reports · 2025Article
- Characterization of aroma profile and microbial community of cigar tobacco leaves from different aging periods and varieties and their correlations analysis.Bioresources and bioprocessing · 2025Article
- Integrated microbiology and metabolomics analysis reveal the fermentation process and the flavor development in cigar tobacco leaf.Microbiology spectrum · 2025Article
- Multiomics provides insights into dynamic changes of aromatic profile during flue-curing process in tobacco (Nicotiana tabacum L.) leaves.BMC plant biology · 2025Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
Metabolic enzyme activity and microbial composition of the air-curing and fermentation processes determine the quality of cigar tobacco leaves (CTLs). In this study, we reveal the evolution of the dominant microorganisms and microbial community structure at different stages of the air-curing and fermentation processes of CTLs. The results showed that the changes in metabolic enzymes occurred mainly during the air-curing phase, with polyphenol oxidase (PPO) being the most active at the browning phase. Pseudomonas, Bacteroides, Vibrio, Monographella, Bipolaris, and Aspergillus were the key microorganisms in the air-curing and fermentation processes. Principal coordinate analysis revealed significant separation of microbial communities between the air-curing and fermentation phases. Redundancy analysis showed that bacteria such as Proteobacteria, Firmicutes, Bacteroidota, and Acidobacteriota and fungi such as Ascomycota and Basidiomycota were correlated with enzyme activity and temperature and humidity. Bacteria mainly act in sugar metabolism, lipid metabolism, and amino acid metabolism, while fungi mainly degrade lignin, cellulose, and pectin through saprophytic action. Spearman correlation network analysis showed that Firmicutes, Proteobacteria, and Actinobacteria were the key bacterial taxa, while Dothideomycetes, Sordariomycetes, and Eurotiomycetes were the key fungal taxa. This research provides the basis for improving the quality of cigars by improving the air-curing and fermentation processes. KEY POINTS: • Changes in POD and PPO activity control the color change of CTLs at the air-curing stage. • Monographella, Aspergillus, Pseudomonas, and Vibrio play an important role in air-curing and fermentation. • Environmental temperature and humidity mainly affect the fermentation process, whereas bacteria such as Proteobacteria, Firmicutes, Bacteroidota, and Acidobacteriota and fungi such as Ascomycota and Basidiomycota are associated with enzyme activity and temperature and humidity.
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